With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.

The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs.

Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Features

• Lean manufacturing, including high gravity brewing

• Cleaning in place expanded

• Brewery health and safety

• Craft brewing updated

• Product integrity

• Environmental aspects and waste disposal

• Developments in the marketing of beer

• Sensory evaluation of beer

• Making spirits in a brewery (reflecting the trend for a craft brewery and a craft distillery to be located on the same site).

Handbook of Brewing, Third Edition

History of Industrial Brewing

Raymond G Anderson

Beer Styles: Their Origins and Classification

Charlie Papazian

An Overview of Brewing

Brian Eaton

Water

David G Taylor

Barley and Malt

Geoff H. Palmer

Adjuncts

Graham G. Stewart

Hops

Trevor R. Roberts and Russell Falconer

Yeast

Inge Russell

Lean Manufacturing including High Gravity Brewing

Graham G. Stewart

In Aid of the Process: Processing Aids in Brewing

David S. Ryder

Brewhouse Technology

Michaela Miedl-Appelbee

Brewing Process Control

Zane C. Barnes

Cleaning in Place (CIP)

Zane C. Barnes

Fermentation

Graham G. Stewart

Aging, Dilution and Filtration

David G Taylor

Packaging: Historical Perspectives and Packaging Technology

Mike Partridge

Microbiology and Microbiological Control in the Brewery

Annie E. Hill and Fergus G Priest

Design and Sanitation in Pest Control

James W. Larson

Brewery By-Products

Patrick Charlton and Frank Vriesekoop

Beer Non-biological Instability

Graham G. Stewart

Quality

George Philliskirk

Craft Brewing

T.P. Lyons

Developments in the Marketing of Beer

Julie Kellershohn

Product Integrity

Frank Vriesekoop

Brewery Health & Safety

Jim Kuhr, Scott Millbower, Andrew Dagnan and Jim Stricker

Sensory Evaluation of Beer

Deborah Parker

Brewery Effluents, Emissions and Sustainability

James W. Larson

Making Spirits in a Brewery

Mark Coffman